Charl's Champions Chow Down Menu To Include Everything But Much-Needed Heart Stents

I popped a Prilosec just reading Steve DiMeglio's rundown of defending champion Charl Schwartzel's Champions Dinner menu, set for tonight.

It seems defending champion Charl Schwartzel didn't want to miss anything and yet remained true to his home roots by featuring one of his favorite dishes – sliced biltong, biltong sticks, Droewors and Philadelphia cream cheese – all topped with Wellington sweet chili sauce. Biltong, by the way, is a kind of cured meat that originated in South Africa.

Adam Schupak looks at the origins of the the Champions Dinner, which turns 50 tonight.

The Champions Dinner has honored past winners since Ben Hogan organized the first meal in 1952. In a brief letter, Hogan invited Clifford Roberts, Augusta National’s chairman, to attend a stag dinner beginning at 7:15 p.m., on Friday, April 4, 1952. That night, Hogan christened The Masters Club, and nine of the 11 past champions were present, along with Roberts and the club’s co-founder, Bobby Jones, who were made honorary members. A black-and-white photo of the original members still graces the front of the menu each year.